Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon cloves
- 1 tablespoon allspice
- 4 cups sugar
- 2 tablespoons mustard
- 1 tablespoon salt
- a cup of sugar
- 4 qts
- 12 onions
- 12 lbs
- salt
Directions
4 qts. tomatoes; 1 tablespoon cloves;
12 onions; 1 tablespoon allspice;
4 cups sugar; 2 tablespoons mustard;
1 qt. vinegar; 1 tablespoon salt.
Slice, but do not pieel tomatoes. Peel and slice the onions. Mix all the ingredients and boil gently, stirring frequently until tender. Bottle and seal. Excellent with fish.
—Mrs. A. L. Myers, Atlanta, Ga. 188
HOW TO PACK BUTTER FOR THE WINTER,
To pack 12 lbs. butter, use a 3-gallon stone crock. Wrap each pound of butter separately in clean cheese-cloth, and pack closely in crock. Boil a salt brine of sufficient strength to float an egg, with a cup of sugar, and when cold, pour over the butter, leaving sufficient space to add a plate and stone for weighting. Tie up carefully. If kept in a cool place, will keep sweet for a year, and is nice for cakes or vegetable dress- ing.
— Mrs. S. L. Kaufman.